Instructions: Cut all fat and gristle from beef and cut into 3cm cubes.

Wash and trim kidney, cut into small dice.

Heat oil in pan and brown meat and kidneys over high heat. Cook in batches to avoid overcrowding. Remove from pan and set aside.

Dice onion and bacon. Slice mushrooms.

Saute the onion, bacon and mushrooms in oil until onion has softened, add garlic and cook another minute.

Add port, wine, tomato paste, mustard and stock.

Return beef to pan, cook gently, covered, about 1 hour or until meat is tender, adding more stock if needed.

Dissolve soup mix in a little cold water and stir in to thicken.

Spoon into an ovenproof pie dish and allow to cool.

Top pie dish with puff pastry sheets, trim and decorate with puff offcuts, brush with beaten egg.

Make a few steam vents with a knife tip and bake at 220C (400F) for 15-20 minutes or until pastry is light, crisp and golden brown and filling is hot.

Serve with creamed potatoes, small carrots and whole baby beans, tossed in melted butter.

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